Real Recipes From Real Home Cooks ®

arroz con pollo

a recipe by
Francine Lizotte
Surrey South, BC

With a delightful combination of ingredients, this colorful and tasty one-pot dish is a great meal to make anytime!

serves 4 servings
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For arroz con pollo

  • 1 1/2 lb
    boneless, skinless chicken thighs
  • 1 tsp
    ground cumin
  • 1 tsp
    dried thyme leaves
  • 1 tsp
    dried oregano
  • 1 tsp
    smoked paprika
  • 1 tsp
    ground himalayan pink salt
  • 1 tsp
    freshly ground black pepper (i always use mixed peppercorns)
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion owder
  • 1/2 tsp
    chili powder
  • 1/4 tsp
    cayenne pepper, or more to taste
  • 1 Tbsp
    olive oil, or as needed
  • RICE
  • 1 1/2 Tbsp
    olive oil
  • 3/4 c
    white onions, diced
  • 3/4 c
    red peppers, diced
  • 1 lg
    jalapeño pepper, seeded, ribs removed and finely diced
  • 4 lg
    cloves garlic, pressed
  • 1 Tbsp
    tomato paste
  • 1/2 tsp
    raw sugar
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    ground turmeric
  • 1/4 tsp
    ground himalayan pink salt
  • 1/4 tsp
    freshly ground black pepper (i always use mixed peppercorns)
  • 1 c
    long grain white rice such as basmati, rinsed and drained
  • 2 c
    low-sodium chicken broth
  • 3/4 c
    frozen peas
  • 2 Tbsp
    chopped cilantro, for garnish

How To Make arroz con pollo

  • 1
    DRY RUB:
  • 2
    In a small bowl, combine cumin, dried thyme, dried oregano, smoked paprika, salt, pepper, garlic powder, onion powder, chili powder and cayenne pepper; whisk to combine and set aside.
  • 3
    In a mixing bowl, add thighs and drizzle oil enough to coat. Adding a little at a time, sprinkle on dry rub and toss well before adding a little more.
  • 4
    When the spice mixture is on, cover and transfer to the fridge to chill, about 1 hour.
  • 5
  • 6
    In a large skillet over medium-high heat, add oil and when hot, add chicken – work in batches if needed. Cook until brown on both sides, about 6 to 8 minutes.
  • 7
    Transfer to a plate while working with the remaining ones; set aside. Keep about 2 tbsp. fat in skillet and discard the rest.
  • 8
    Reduce the heat to medium and add onions, red peppers and jalapeño peppers. Sauté for 3 minutes, scraping the bottom of the skillet to dislodge any brown bits.
  • 9
    Add garlic and sauté for 1 minute. Add tomato paste and stir to coat.
  • 10
    Add raw sugar, cumin, oregano leaves, turmeric, sea salt, and pepper; stir well.
  • 11
    Add rice and stir constantly until fragrant and has absorbed all the fat from skillet, about 2 minutes.
  • 12
    Add chicken broth, stir, increase heat and bring to a boil.
  • 13
    Stir in peas and return chicken thighs including any accumulated juices.
  • 14
    Cover, reduce heat to medium-low and cook for 20 to 25 minutes or until the liquid is absorbed.
  • 15
    Sprinkle on chopped cilantro and serve immediately.
  • 16
    To view this amazing one-pot meal on YouTube, click on this link >>>